Job DescriptionExecutive Chef – Key Job Responsibilities N1. Culinary & Kitchen Operations Nn Lead and oversee all culinary operations across the hotel, including restaurants, banquets, room service, bar/café, and special events. N Ensure consistent food quality, presentation, taste, portion control, and adherence to established recipes and standards. N Develop and maintain SOPs for food preparation, production, storage, service, and kitchen operations. N Ensure smooth coordination between the kitchen, F&B; service, stewarding, purchase, stores, and other operational departments. N Drive innovation in culinary offerings while maintaining the hotel‘s brand positioning and guest expectations. Nn2. Menu Planning & Engineering Nn Develop and periodically review menus based on guest preferences, market trends, seasonality, and business requirements. N Conduct menu engineering to maximise profitability while maintaining quality. N Introduce new dishes, concepts, promotions, buffets, themed events, and culinary experiences. N Ensure appropriate menupricing in coordination with F&B; and Finance teams. Nn3. Food Cost & Profitability Nn Take ownership offood cost and kitchen profitability. N Ensure food cost remains within the approved budget and established benchmarks. N Monitor wastage, pilferage, overproduction, portion control, and yield. N Analyse food cost reports and take corrective action wherever required. N Work closely with Purchase and Stores to ensure effective procurement and inventory management. Nn4. Revenue& Business Contribution Nn Actively contribute towards achieving the hotel‘s F&B; revenue targets. N Develop culinary promotions and special experiences to generate incremental revenue. N Support banquets, weddings, corporate events, festivals, and other revenue-generating activities.



N Work closely with Sales& F&B; teams to develop customised menus and commercial offerings. Nn5. Guest Experience & Quality Nn Drive improvementin guest satisfaction through food quality, consistency, presentation, and service coordination. N Monitor guest feedback,online reviews, complaints, and food-related GSI scores. N Ensure prompt resolution of food-quality-related guest complaints. N Maintain high standardsof culinary presentation and overall dining experience. Nn6. Hygiene, Food Safety & Compliance Nn Ensure strict compliance with FSSAI requirements, HACCP principles, hotel hygiene standards, and food safety procedures. N Conduct regular kitcheninspections and hygiene audits. N Ensure proper storage temperatures, labelling, FIFO/FEFO, cleaning schedules, pest control, and personal hygiene standards. N Ensure all kitchen equipment is properly maintained and operated safely. Nn7. Team Leadership & People Development Nn Lead, motivate, and develop the entire culinary team. N Plan manpower requirements in line with business volumes and operational needs. N Conduct training, coaching, skill development, and performance reviews for kitchen associates. N Identify high-potentialtalent and develop succession plans for key culinary positions. N Maintain discipline, grooming, attendance, productivity, and qualified standards within the kitchen team. Nn8.



Procurement & Inventory Nn Work closely withPurchase and Stores to ensure timely availability of quality ingredients. N Approve specifications and quality standards for food products. N Monitor inventory levels and minimise unnecessary stock holding. N Evaluate suppliers based on quality, consistency, pricing, and delivery standards. N Ensure proper receiving, storage, issuing, and utilisation of food materials. Nn9. Budgeting & Financial Management Nn Prepare and manage the annual culinary budget in coordination with F&B; and Finance. N Control manpower, food,consumable, and operational costs. N Monitor monthly financial performance against budget. N Identify opportunities for cost optimisation without compromising guest experience or quality. Nn10. Kitchen Infrastructure & Equipment Nn Ensure proper utilisation and maintenance of kitchen equipment. N Identify requirements for new equipment, replacement, upgrades, and kitchen improvements. N Coordinate with Engineering for preventive maintenance and timely resolution of equipment breakdowns. N Ensure kitchens remain operationally efficient and appropriately equipped. Nn11. Coordination & Leadership Nn Participate in daily operational meetings and management reviews. N Coordinate closely withthe General Manager, F&B; Manager, Purchase, Finance, HR, Sales, and Engineering teams. N Provide regular updateson culinary performance, food cost, manpower, guest feedback, and operational challenges. N Take ownership of corrective actions and ensure timely closure of identified gaps. NnnOverall responsibility: The Executive Chef should be accountable for culinary excellence + guest satisfaction + food cost + F&B; profitability + team capability + hygiene and food safety, rather than being responsible only for kitchen production. Nn

📌 Executive Chef (Lal Bazar)
🏢 Polo Hotels Group
📍 Lal Bazar